Crescent Rolls

READY IN: 30mins
Recipe by CindiJ

A friend of the family shared this recipe several years ago. These rolls are very impressive and look like you have worked hard...only the cook knows. Prep/cooking time does not include rise time.

Top Review by GaylaJ

Great rolls! I make crescent rolls as part of our Thanksgiving and Easter meals each year. I had settled on a favorite recipe several years ago and had been making it since, but decided to try a new one this past Easter. I think I made a good choice with this one. :) I always make the rolls ahead of time, underbake them just a bit, then reheat in the oven right before serving. And I always brush them with melted butter as soon as they come out of the oven (I think that's crucial :) ). Anyway, my Easter crowd loved these--thanks for posting the recipe!

Ingredients Nutrition


  1. Dissolve yeast, 1 Tablespoon sugar in the water.
  2. Let stand (proof) for 5 minutes.
  3. Mix butter, salt, milk and remaining sugar in large mixing bowl.
  4. Add 2 cups flour mixing well.
  5. Add yeast and beaten eggs. Beat well.
  6. Add remaining flour or enough to make a soft dough.
  7. Cover dough and let rest 20 minutes.
  8. Knead dough on lightly floured board and place in a greased bowl.
  9. Cover and let rise until double in bulk.
  10. Punch down and divide dough into thirds. Roll into a 12" diameter circle, cut circle into 16 pie shaped pieces.
  11. Roll up into crescent shapes starting with the wides end.
  12. Place crescent rolls on greased cookie sheet and let rise 1 hour - cover lightly with plastic wrap or flour sack tea towel. Repeat with remaining dough.
  13. Bake 10-12 minutes in 375º oven or until golden brown.
  14. *Note - leave plenty of room on sheets - these rolls need plenty of room - do not crowd.

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